Jhoan Vergara | Las Flores — Washed Thermal Shock
Jhoan Vergara | Las Flores — Washed Thermal Shock
| Notes: | Raspberry Soda, Peach, Cashews |
| Origin: | Huila, Colombia |
| Process: | Washed Anaerobic, Thermal Shock |
| Varietal: | Typica Mejorado |
| Altitude: | 1780masl |
| Sourced from: | Sabores Coffee |
| Rest: | 1 Week, 4-6 Weeks Recommended |
In the cup
The cup opens with intense raspberry soda and a sweet cashew undertone. As it cools, notes of peach emerge, bringing a delicate acidity to the fore while the raspberry intensifies. A sweet, tea-like finish develops throughout.
Despite touching on a few unconventional flavour notes, the cup remains remarkably clean with no funky or fermented characteristics.
While we recommend a resting period of four to six weeks, the coffee can be enjoyed from week one onwards — though we suggest avoiding the period between weeks three and four.
About the bean
This lot undergoes one of the most meticulously layered processes in specialty coffee. It begins with floating and selection of only the ripest cherries, followed by 48 hours of aerobic oxidation while still in cherry, and then 12 hours of submerged fermentation at around 25°C. After pulping, the coffee undergoes anaerobic fermentation in sealed bags or containers for 60 hours at a controlled temperature of 16–18°C.
The defining step is the thermal shock. Thermal shock occurs at the end of fermentation, when the coffee is heated in its own juices, causing the pores of the seeds to expand and absorb more of the fermentation liquid's aromatic esters. The coffee is then rinsed with cold water, which causes the pores to contract and lock in those absorbed compounds, while also halting enzymatic activity, similar to the blanching process used in cooking vegetables. After washing, the beans are dried in canopies or mechanical drums at a maximum temperature of 30–36°C for 8 to 12 days until reaching optimal humidity levels.
The result is a coffee of extraordinary complexity — clean, structured, and intensely aromatic, with the terroir of Huila and the character of the Typica Mejorado variety fully amplified by Jhoan's signature process.
